The Connection

Alexandria — "Heh Rick, the usual?" Jack Davis, the owner and cook at Jack's since 1996, slaps a Don's burger on the grill, a bacon cheeseburger with BBQ sauce named after a customer. Davis explains, "We had a burger war and whoever got the most votes got their burger with their name on the menu. But it had to be ingredients we had, none of that fancy stuff. Then there's Helen's PBJ — well, actually that one is named after a dog.”

One of the menu items is named the “Midnight Special” for Jim. Davis points down the bar at Roger munching on a big salad. Roger just finished a novel on Capitol Hill. “Roger had a big party at his house around the corner when we were having trouble with the landlord and needed to raise some money to keep open. Jim paid a lot of money in the auction to get his name on the menu." Roger points out he would rather be eating his favorite BLT. “I've eaten about a thousand of those. I don't know what he puts in the BLT but I think there is some secret ingredient.” A slow smile spreads over Davis's face — "it is simple; they're all made with love."

Four tables are fitted into a corner with six bars tools surrounding the grill so customers can catch up with Davis while he is making their order. Walls are lined with pictures of customers, and Styrofoam cups are stacked high on the counter in front of the brown-mottled wall. Davis says he has customers who have been coming in every day since he bought the restaurant. “They say it is like Cheers on TV.” Davis says if he doesn't hear from a regular for three days he calls to be sure they are OK.

Davis stops grilling to check out four 30-somethings waiting for carryout. He has been running the place by himself since February. Sometimes when he gets busy if Nancy is there, she jumps over the counter to handle the cash register and people get their own coffee refills. Jack's is cash only. If customers don't know that, he just tells them to come back and pay him when they are in the neighborhood. "I've only been stung once in 18 years — I'd say that is pretty good.”

Ninety-one-year-old George hoists himself up on a stool and orders one of the special wraps with bacon that Davis makes just for him. “Heh, George, see my new baby around the corner. I finally got wheels, a white Camaro convertible.”

The most popular choices for lunch are probably the steak and cheese and the Reuben "although we do have a special Jack's Monte Cristo, same basics but a little different. For breakfast we have pancakes the size of a plate and omelets with jumbo fresh eggs.” George says, "I have my own grade A maple syrup that he keeps under the counter for me," and there is Hungry Jack light for another customer.

But it isn’t all regulars. “Last year we were pretty surprised when Davey Johnson showed up with his wife. He liked the pastrami and the bacon and eggs with toast. Back a long time ago when I was just working here Wilt Chamberlain stopped in and sat at that stool right over there.” And new people show up who found Jack’s on the internet or were just walking down the block looking for a place to have breakfast or lunch.

Davis never gets a vacation. "I tried to sell a couple of times but people want you to give the place away. They don't understand this little spot is special because it is grandfathered in and you could never do the same things today. They think it looks fun to own a restaurant but then I ask them if they are willing to suffer — it's not always good financially." As for his customers, they can't imagine a daily routine without a stop at Jack's to refuel physically and mentally.

Before he bought the restaurant Davis worked there for 10 and a half years. "Then it was a pseudo-kosher deli. Actually I got started with all of this when I was a busboy for a restaurant as a kid iand when they started a new restaurant they asked me to come along.” When asked if he would ever expand, a resolute "no" results. Davis said, "I've always felt when companies do that it is never the same. And besides they couldn't find another one of me to run it."